Candied Orange Olive Oil Cake (Printable Version)

Moist olive oil cake featuring candied orange slices and a bright citrus glaze, ideal for a flavorful snack or dessert.

# What You'll Need:

→ Candied Oranges

01 - 2 medium oranges, thinly sliced
02 - 1 cup granulated sugar
03 - 1 cup water

→ Cake

04 - 2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - Zest of 1 orange
10 - 3 large eggs, room temperature
11 - 3/4 cup extra virgin olive oil
12 - 3/4 cup whole milk, room temperature
13 - 1 teaspoon vanilla extract

→ Citrus Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh orange juice
16 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - In a large skillet, combine 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Arrange orange slices in a single layer and simmer gently for 20 to 25 minutes, flipping occasionally, until translucent and tender. Transfer slices to a parchment-lined tray to cool.
02 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
03 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large mixing bowl, combine 1 cup sugar and orange zest. Rub together to release oils. Whisk in eggs until pale and thick. Slowly stream in olive oil while whisking constantly.
05 - Add half the dry ingredients to the wet mixture, followed by half the milk and vanilla extract. Repeat with remaining dry ingredients and milk, mixing until just combined.
06 - Arrange a layer of candied orange slices on the bottom of the prepared pan. Pour batter over the oranges and smooth the top evenly.
07 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
08 - Whisk together powdered sugar, orange juice, and lemon juice until smooth. Drizzle over cooled cake. Decorate with reserved candied oranges if desired.

# Expert Advice:

01 -
  • It's the kind of elegant dessert that makes people think you spent all day in the kitchen, but the technique is genuinely forgiving.
  • The olive oil keeps the crumb impossibly soft even days later, which means you can actually make it ahead without regret.
  • Those candied oranges are showstoppers—they look restaurant-quality and taste like a secret ingredient you discovered yourself.
02 -
  • Those candied oranges need to be completely cool before you layer them into the cake, or they'll sink straight through the batter and disappear—learned that one by doing it wrong.
  • The glaze will thicken as it sits, so if it seems too thick to drizzle, just whisk in another half-teaspoon of orange juice at a time until it reaches the consistency you want.
03 -
  • Make the candied oranges a day ahead so you can truly focus on the cake batter without rushing through the process.
  • If your kitchen is warm, keep the milk and eggs in cool spots until you use them—temperature control is half the battle with this recipe.
Go Back